Eat Plants: Breakfasts and Lunches

Green smoothie made with water, banana, frozen pineapple, kale, sea salt, lemon juice, collagen peptides, flax seeds and Your Super super green.

Sweet potato and yellow pepper bake with a chickpea and cornmeal topping. Sweet potatoes and peppers are seasoned with sea salt, coconut aminos, garlic, almond butter, mustard and ancho Chile powder from Mountain Rose Herbs. I served this alongside greens tossed with sea salt, extra virgin olive oil, balsamic vinegar and pumpkin seeds.

Cacao chia seed pudding made with water, almond butter, vanilla, sea salt, banana, maple syrup, chia seeds, almonds and Your Super chocolate lover. I topped the pudding with shredded coconut, freeze dried blueberries and my homemade cacao chocolate (made with cacao paste, maple syrup, cacao butter, sea salt and vanilla).

Onions and spaghetti squash tossed with brown rice pasta and almond butter, chili powder, coconut aminos, soy sauce, ginger and garlic. Yummy!

Green smoothie made with water, banana, frozen mango, kale, lemon juice, sea salt, flax seeds, coconut oil, collagen peptides and Your Super super green.

Cornmeal pancake topped with my parsley vegan pesto, roasted purple sweet potatoes, pumpkin seeds and an avocado seasoned with sea salt and lemon juice.

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